James Edwards - Rookie Cooking

CHAPTER ONE

Sanitation, Food Safety, and Labels

Basics of Staying Safe

While cooking can be a truly rewarding experience, there are certain hazards that are inherent to the process. Anyone who spends time in the kitchen must have a working knowledge of these hazards in order to ensure their own safety and the safety of those they are cooking for. Some of these hazards are apparent and others are not. We will explore both in order to enhance your awareness and make your cooking experience a safe and rewarding one.

The two most obvious hazards in the kitchen are cutting and burning hazards. These are largely hazardous to the cook and not the guests. In a commercial kitchen, chefs and cooks protect themselves from these types of hazards by first wearing the proper clothing. Long pants and closed-toe shoes (not sandals) will afford the cook an added layer of protection in case a knife is dropped or hot liquid is spilled. Since the home cook is in it for the fun of it, these guidelines may or may not apply but they are worth mentioning in the context of personal protection.

Protection against burning also includes the use of temperature resistant pot holders when handling hot pots and pans. When moving hot pans in and out of the oven, oven mitts with a high rf or insulation factor will afford maximum protection. These should ideally cover as much of the arm as possible. Many of the worst burns occur when the back of the hand or the arm comes in contact with an oven rack that is above the item you are working with. Never use a wet oven mitt, towel, or pot holder to handle hot pans. The steam generated from the contact with the pan can cause serious burns. Some mitts and pot holders, such as silicone coated varieties are resistant to heat and spills, which means that hot oil or water that comes in contact with the mitt will not be absorbed, avoiding a burn. No matter how careful you are, occasionally all cooks suffer burns. When this happens, the affected area should be immediately cooled with ice to suppress the burn.

A sharp knife is perhaps the tool that is most frequently used in the kitchen. Knives are not, however, the only potential cutting hazard. Other devices like mandolines can also pose a risk to the operator, especially if they are not properly protected.